- With a knife, cut the flesh and tendons of the drumstick, around the thinnest part of the bone. With one hand, hold the end of the drumstick and with the other hand push the meat to the thickest part, the flesh should remain attached but form a ball at the end of the bone.
- In a bowl, combine the remaining ingredients, keeping half of the chives for garnish. Add the chicken to the marinade and toss to coat. Cover and marinate in the refrigerator for 4 hours or ideally overnight.
- Prepare a medium-high heat charcoal grill or preheat the gas grill to medium. Grill the drumsticks for about 20 minutes, turning them halfway through cooking.
- Sprinkle with chives and serve.